Spicy Chicken Tenders

You might also like homemade chicken nuggets, lemon herb chicken patties, an Italian chicken pesto sandwich, and this fried chicken sandwich.

Spicy Fried Chicken Tenders Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken breast strips: Tender strips of lean chicken, ideal for frying. You can either buy chicken strips or slice chicken breast into strips.
Buttermilk: Adds tang and keeps the chicken juicy while marinating.
Hot sauce: Brings heat and a bold punch of flavor.
All-purpose flour: Creates a sturdy base for the coating.
Cornstarch: Makes the crust extra crisp and light.
Spices: Garlic powder, smoked paprika, chili powder and black pepper add flavor and spice.
Eggs: Help the coating stick firmly to each piece.
Vegetable oil: Perfect for frying to golden brown crispness.

How to Make Spicy Fried Chicken Strips

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Marinate the chicken: Mix chicken, buttermilk and hot sauce in a large bowl and refrigerate.
Heat the oil: Warm vegetable oil in a large pot until hot enough for frying.
Prepare coatings: Whisk flour, cornstarch and spices in one shallow bowl and beat eggs in another.
Coat the chicken: Dredge chicken in flour, dip in egg then coat again in flour.
Fry the spicy chicken tenders: Cook in small batches until golden then drain on paper towels over a wire rack.

Substitutions and Variations

Gluten free option: Swap all-purpose flour with a 1:1 gluten free blend.
Milder version: Cut back on hot sauce if you like less heat.
Spicier option: Add cayenne pepper or more chili powder for extra kick.
Onion powder: Add a pinch of onion powder if you like, or swap the garlic for onion powder.
Baking powder: Add half a teaspoon of baking powder to the spice mix for extra crispiness.
Different oil: Peanut or canola oil both work well for frying.
Buttermilk: You can use whole milk instead of the buttermilk marinade or add a tablespoon of lemon juice or vinegar to whole milk and leave it to sit for 5 minutes to make your own buttermilk. This won’t be as thick as regular buttermilk and it might have some little clumps, but it’s fine to use here.

Serving Suggestions

As an appetizer: Enjoy your spicy chicken tenders with blue cheese dressing, spicy mayo, garlic marinara sauce, or your favorite dipping sauce. I love these matching dipping bowls.
As the main dish: Pair them with sweet potato wedges for a nice sweet/spicy contrast or serve in soft white bread slices or sourdough bread as chicken tender sandwiches.

How to Store

Store: Let your hot fried chicken tenders cool, then store in an airtight container in the refrigerator and eat within 4 days.
Freeze: You can freeze them in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can reheat the chicken tenders in the air fryer for 4 or 5 minutes at 380°F. Note they won’t be as crispy when reheated. You could also warm them back up in the oven or in a large skillet on the stove over a medium heat.